It’s the perfect time of year to enjoy the incredible versatility of pumpkins and squashes. These vegetables are nutrient powerhouses, rich in vitamins like A and C, essential for boosting immune health and supporting skin and vision. Their high fiber content also promotes healthy digestion while keeping you full and satisfied without too many calories.

In this recipe, kabocha squash, a type of winter squash known for its sweet, slightly nutty flavor—pairs beautifully with creamy cottage cheese. The cottage cheese not only brings a velvety texture but also adds a protein boost, making this a well-balanced dessert that feels light yet indulgent.

Incorporating pumpkin or squash into your diet regularly has countless benefits. For one, these vegetables are loaded with antioxidants that help fight off harmful free radicals in your body, contributing to long-term health. They also provide a significant amount of potassium, which supports heart health and helps regulate blood pressure. Cottage cheese, on the other hand, is an excellent source of protein, essential for muscle repair and maintenance, and it’s lower in fat than many other dairy products, making it a great option for those watching their calorie intake.

Ingredients

• 1 cup (200 g) cottage cheese
• 3 eggs
• ⅓ cup maple syrup (or any other sweetener of your choice)
• 1 cup puréed squash or pumpkin
• ⅛ tsp salt (optional)
• 1 tsp maple syrup for each serving (optional)

Directions

1. Preheat your oven to 350°F (180°C).
2. Choose your favorite pumpkin or squash. In this recipe, we’ve used kabocha squash for its sweetness and firm texture.
3. Clean the squash, cut it in half, and scoop out the seeds and pulp.
4. Place one half of the squash face down on a baking tray and bake for 45 minutes, or until soft.
5. Let the baked squash cool slightly, then scoop out the flesh into a bowl. Set aside to cool completely.
6. In a food processor (or with a hand blender), blend the cottage cheese, eggs, and maple syrup until the mixture is smooth and creamy.
7. Add the cooled, puréed squash and a pinch of salt, if desired. Blend again until well combined.
8. Spoon the mixture into silicone baking cups or your liners of choice.
9. Bake the cups in the oven for 25-30 minutes.
10. Allow the cupcakes to cool slightly; they will deflate a little, just like mini cheesecakes.
11. For extra sweetness, drizzle a small amount of maple syrup on top before serving.

Servings

• 10 Servings
• Prep Time: 30 minutes
• Baking Time: 45 + 30 minutes

Nutritional Information (Per Serving):

• Calories: 80
• Protein: 4.71 g
• Fat: 2.44 g
• Carbohydrates: 10.35 g
• Fiber: 1.2 g

Storage & Recommendations:

• Store any leftovers in an airtight container in the fridge for up to 5 days.
• These cupcakes can be enjoyed warm or chilled.
• Freeze the squash purée in advance to save time during prep.
• This recipe is Gluten-Free and can easily be made Vegetarian-Friendly by ensuring your choice of sweetener is plant-based.